Old Fashioned Buttermilk Pie

Get ready to experience pure Southern comfort in pie form! This velvety-smooth buttermilk pie is what dessert dreams are made of – with its perfectly creamy custard filling and delicately crisp top that forms naturally while baking.

One bite of this classic pie will transport you straight to grandma’s kitchen. The magical combination of tangy buttermilk, rich butter, and vanilla creates a filling that’s simultaneously luxurious and light, with a texture that practically melts on your tongue.

Ingredients

• 3 large eggs, beaten
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup granulated white sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/2 cup butter, melted and cooled
• 1 (9-inch) unbaked pie crust

Steps

1. Preheat your oven to 350°F (175°C). Position rack in the center of the oven for even baking.
2. In a large bowl, vigorously whisk together the eggs, buttermilk, and vanilla until the mixture becomes thick and slightly frothy, about 2-3 minutes. The more air you incorporate, the lighter your filling will be.
3. In a separate bowl, combine the sugar, melted butter (make sure it’s not hot!), cornstarch, and salt. The cornstarch is crucial here – it helps prevent the custard from curdling.
4. Gradually pour the wet ingredients into the dry mixture, whisking constantly until completely smooth. If you see any lumps, strain the mixture through a fine-mesh sieve.
5. Pour the filling into your unbaked pie crust. Tap the pie plate gently on the counter a few times to release any air bubbles.
6. Bake for 55 minutes, or until the top is golden brown and has a slight wobble in the center when gently shaken. The filling should reach an internal temperature of 175°F (79°C). If the crust edges brown too quickly, cover them with foil after 30 minutes.
7. Allow the pie to cool completely for 2 hours at room temperature. The filling will continue to set as it cools.
8. Serve chilled or at room temperature. The pie will keep for up to 3 days when refrigerated.

Smart Swaps

• Replace buttermilk with 1/2 cup milk + 1/2 tablespoon lemon juice, let stand 5 minutes
• Use coconut sugar instead of granulated sugar for a lower glycemic option
• Try gluten-free pie crust for those with sensitivities

Make It Diabetes-Friendly

• Substitute sugar with 1 cup monk fruit sweetener (reduces carbs by 24g per slice)
• Use almond flour crust to lower carb content by 15g per slice
• Serve in smaller portions (10 slices instead of 8)
• Pair with protein-rich toppings like whipped Greek yogurt to slow sugar absorption

Pro Tips

• Room temperature ingredients are crucial for smooth blending
• Don’t overbeat after combining wet and dry ingredients
• Look for a slight jiggle in center when done – it will set while cooling
• Tent with foil if top browns too quickly